Make brine of 1 gallon of water and 1 cup coarse salt.,Pour over cucumbers; weight down.,Soak for 2 weeks.,Take out of brine and soak overnight in cold water.,Take out of water and slice 1/4-inch.,Mix alum in enough water to cover.,Soak for 24 hours. Don't rinse.,Heat vinegar to boiling point.,Pour over cucumbers and let set for 24 hours.,Have crock or jar ready; place layer of cucumbers, layer of sugar and spices until all sugar and spices are used.,______,Can be used next day but the older they are, the better.,Don't add any vinegar; it will make its own.,I left them in the jar for a couple of months, then put in quart jars.,They do not have to be sealed.